Excellent! Made it exactly as written. Used whole milk. Wow, a great tasting recipe as is and also a great cream soup base recipe for adding all kinds of vegetables, cheese, meat, etc. Will definitely be making this again.

Reviewer:

I doubled the recipe and followed some of the suggestions from the other reviewers. I sauteed the onion and garlic briefly. I substituted soy milk for regular milk and vegetarian bouillon for chicken. The soup came out great. I will definitely make this again.

Reviewer:

This was a great recipe for someone who had never made a "cream of..." anything soup. I don't really measure when I make most things, but this recipe was a good guideline, and the soup turned out pretty yummy.

Reviewer:

Pretty good, basic recipe. To give it more depth, I sauteed 1 TBSP of minced garlic in with the butter and added 1 TBSP of soy sauce just before serving. I also thickened it more with potato flakes...that is just a personal preference as I like thicker cream soups. I will make this again, and try it with other frozen vegetables, as suggested.

Reviewer:

this is a great starter recipe. i've used this recipe as a base for other soups. i've used this to make broccoli soup and even a seafood soup. when i make it with spinach i think it looks nicer with fresh spinach, the fresh spinach has a nice bright green color. it tastes pretty much the same with frozen spinach but it's more of a dark dull green.